2 teaspoons dry mustard

1 ½ teaspoons tomato paste

1 garlic clove, minced

½ teaspoon table salt, plus salt for cooking pasta

¼ teaspoon ground turmeric

2 cups unsweetened almond milk

2 tablespoons nutritional yeast, plus extra for serving

1 teaspoon distilled white vinegar, plus extra for

seasoning

4 ounces cauliflower florets, cut into ½-inch pieces

¼ cup raw cashews, chopped

6 ounces (1 ½ cups) elbow macaroni

1 Heat oil in large saucepan over medium heat until

shimmering. Add mustard, tomato paste, garlic, salt, and

turmeric and cook until fragrant, about 30 seconds. Stir in

almond milk, nutritional yeast, and vinegar, scraping up

any browned bits, and bring to simmer.

2 Stir in cauliflower and cashews; reduce heat to medium-

low; and cook, partially covered, until cauliflower is very

tender and beginning to break down, about 20 minutes.

Process cauliflower mixture in blender until smooth, about

2 minutes, scraping down sides of blender jar as needed.

Return cauliflower mixture to now-empty saucepan and

bring to gentle simmer over medium-low heat.

3 Meanwhile, bring 2 quarts water to boil in large pot. Add

macaroni and 1½ teaspoons salt and cook, stirring often,

until al dente. Reserve ½ cup cooking water, then drain

macaroni and return it to pot.

4 Add macaroni to saucepan with cauliflower mixture and

cook over medium heat, stirring constantly, until macaroni

is fully tender and sauce is slightly thickened, about 2

minutes. Adjust consistency with reserved cooking water

as needed and season with salt, pepper, and extra vinegar

to taste. Serve with extra nutritional yeast.